But whatever the region and whoever is frying it up, a common ingredient is the super confidential, White House clearance, if-I-tell-you-I-have-to-kill-you trade secrets for everything from fish to batter to oil temperature and, above all, seasoning.
It's all about the seasoning. Fish fry cooks get every bit as crazy about this stuff as chili chefs, if not more. Each cook's blend of seasonings is passed from one generation to the next in what I assume are super secret fish fry meetings where they wear special fish hats and repeat chants about Zatarains or Southern Star seasoning that are 100 years old, at least.
Is the Lions Fish Fry the biggest in the universe? Actually, no.
That honor belongs to the Paris Fish Fry. Not that Paris ... Paris, Tenn. Do you know where that is?
Neither do I. But they host the mother of all fish fries every year in the last week of April. Do you know when the Paris Fish Fry started? I do. 1938. Get out and shut the door. You could have knocked me over with a feather.